I wasn't going to write a review but after I saw some of the ridiculously high prices some third party sellers were charging for this book, I felt it would be helpful to give you my first impressions of this cookbook.
It's probably just me but I was disappointed in this cookbook after all the hoopla on "The Chew" TV show. I'm sure that many of us had to pay top dollar for this cookbook after "The Chew" program because any third party copies of the cookbook sold out immediately.
I guess I was disappointed because the book is really just a history of the restaurant with recipes (printed in ALL CAPS) included. Most of the recipes had at least 3-4 cups of cooking or olive oil, very light on seasonings and one master recipe for marinara sauce which was referred to in many of the recipes. I'm guessing the chef would say that they do not season their foods because they want their product to stand on it's own. However, I'm sure they must use seasonings other than salt and pepper and oregano.
To be fair, I haven't tried any of the recipes yet because, with the exception of the meatball recipe, nothing really intrigued or excited me. Again, this is just my humble opinion and I realize that I am in the minority.
On the positive side, the book contains much trivia, vintage photos and pictures of celebrities who have visited the restaurant. The book appears to be privately self-published but well laid out. The cover is impactful and well done.
If you weren't able to get a reasonably priced copy of the cookbook, please don't lose any sleep over it. My advice to you would be to be patient and wait for additional, low cost third party copies to appear on amazon.com.
I just made the master recipe for Marinara Sauce. While it is excellent, I've had recipes that were just as good. A few things about this recipe...this sauce is extremely chunky so if your family prefers smooth, you're going to have to process it in the food processor or blender. Also, I would recommend that you FINELY MINCE the basil and parsley. Chopping it doesn't integrate it as well as finely minced. Also, I severely cut down on the amount of olive oil due to cost and simply because I don't like an entire cup of olive oil in my recipes.
Having said this, I would definitely make it again with my minor adjustments.